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Zucchini Carrot Cake with Cream Cheese Frosting

Vegetarian

Produce

1 cup Carrots
2 cups Zucchini

Refrigerated

4 Eggs

Baking & Spices

1 tsp Baking powder
2 tsp Baking soda
2 tsp Cinnamon
2 cups Flour
3 1/2 cups Powdered sugar
1/2 tsp Salt
2 cups Sugar
2 tsp Vanilla

Oils & Vinegars

3/4 cup Vegetable oil

Dairy

1 stick Butter
8 oz Cream cheese
Tina Lovell, Independent Consultant, Close To My Heart

Zucchini carrot cake with cream cheese frosting.

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